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Creamy Yellow Squash Soup

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Simple and easy to make, this delicious yellow squash soup is the perfect way to make the most of the season’s produce. Ready to serve in around 30 minutes, it’s perfect to serve for lunch or a sit-down appetizer.

Yellow squash soup served in two white bowls.


 

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Summer squash is starting to appear in stores, and this delicious recipe will help you make the most of them. I make this recipe every time I see yellow squash appearing in the stores, and it’s such a great way to use the vegetable.

This simple soup is light and fresh-tasting, seasoned with garlic, nutmeg, and thyme. It’s all made in one pot and ready to enjoy in around 30 minutes.

Made with natural and healthy ingredients, this soup is easy to make, vegetarian or vegan, and it’s a tasty way to get some veggies into your family’s diet!

Be sure to try my Roasted Tomato Basil Soup and sauteéd yellow squash, too!

What Readers Say

I made this soup and it was just lovely. Thank you so much for this taste of summer.

Denise

Ingredients Needed for this Recipe

Scroll to the recipe card for ingredient quantities and detailed instructions.

  • For sautéing: unsalted butter, sweet onion, garlic cloves
  • For the soup base: yellow squash, dried thyme, ground nutmeg, kosher salt, chicken broth (or vegetable broth as an alternative)
  • For finishing: heavy cream, pepper (optional)
Ingredients to make the soup.

How to make yellow squash soup

Gather your ingredients.

Melt butter in a large heavy-bottomed pot over medium heat. Add onions, garlic, and sauté for 5 minutes, or until the onions soften.

Sautéing the onions on a pan.

Add squash, thyme, nutmeg, and salt and stir and continue to cook for an additional 10 minutes, stirring occasionally.

Cooking the squash and spices in a pan.

Then add the broth, increase the heat to medium-high, and bring the mixture to a boil. Allow the mixture to boil for about 10 minutes until the squash is softened.

Broth added to the soup.

Remove from heat and add contents to a blender. Blend until smooth.

The soup blended smooth in a stand blender.

Add in heavy cream. (Salt and pepper to taste)

yelloq squash soup in pot

Serve and enjoy.

How long does it keep?

This soup is excellent for meal prep throughout the week, so feel free to make a bigger batch! Once cooled, transfer the soup to an airtight container. It will keep well in the fridge for 4 to 5 days.

Reheat the soup on the stovetop on medium heat, stirring occasionally, until heated. Alternatively, you can heat it through in the microwave for about 3 minutes, stirring halfway.

Can you freeze it?

Yellow squash soup is a great freezer meal and will keep well for up to 3 months. Place the cooled soup into a container or individual portions in ziplock bags. Thaw the soup in the fridge overnight before reheating.

Serving

This soup is perfect for a light lunch or sit-down appetizer before a main meal. Drizzle each bowl with some cream, freshly baked croutons, and a few fresh thyme leaves, and you are good to go. For a fuller meal, serve it with cornbread muffin or crusty bread.

yellow squash soup in white bowl with thyme leaves on top

Recipe Variations

This yellow squash soup is delicious, but you can make a few easy swaps to suit your tastes.

  • Make it vegetarian by using vegetable broth in place of chicken broth.
  • Make it vegan by using a plant-based cream.
  • Use other herbs like parsley or rosemary.
  • Carrots would be a great choice if you want to add some extra veggies!

Recipe Notes and Tips

  • Please be careful when blending hot soups. Ensure your blender can handle them, and don’t fill it more than halfway.
  • An immersion blender can also be used. However, a standing blender makes the soups a little creamier.
  • Make the soup in a heavy-bottomed pot or Dutch oven. These pots distribute the heat evenly.
  • You do not need to peel the squash for this recipe.
Yellow squash soup served in a white bowl with croutons.

More Soup Recipes

Yellow Squash Soup

Simple and easy to make, this delicious yellow squash soup is the perfect way to make the most of the seasons produce. Ready to serve in around 30 minutes, it's perfect to serve for lunch or a sit down appetizer.
Course Soup
Cuisine American
Keyword easy squash soup recipe, How to make squash soup, yellow squash recipes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 148kcal
Author Tanya

Ingredients

  • 3 Tablespoon unsalted butter
  • ½ cup chopped sweet onion
  • 2 garlic cloves chopped
  • 4 medium yellow squash ends removed and chopped
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon kosher salt or to taste
  • 2 cups chicken broth vegetable broth
  • 2 Tablespoon heavy cream
  • Pepper to taste optional

Instructions

  • Melt butter in a large heavy bottomed pot over medium heat. Add onions and garlic and sauté for 5 minutes, or until the onions have softened.
  • Add squash, thyme, nutmeg and salt and stir and continue to cook for an additional 10 minutes, stirring occasionally.
  • Add broth and increase the heat to medium high and bring mixture to a boil. Allow mixture to boil for about 10 minutes, until squash is softened.
  • Remove from heat and add contents to a blender. Blend until smooth.
  • Add in heavy cream. (Salt and pepper to taste)
  • Serve and enjoy.

Notes

Please be careful when blending hot soups. Ensure your blender is capable of blending hot soups and don’t fill the blender more than halfway.
An immersion blender can also be used. I find the soups to be a little more creamy when a standing blender is used.
Use vegetable broth in place of chicken broth if you prefer.

Nutrition

Calories: 148kcal | Carbohydrates: 9g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 585mg | Potassium: 647mg | Fiber: 2g | Sugar: 5g | Vitamin A: 772IU | Vitamin C: 43mg | Calcium: 53mg | Iron: 1mg
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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.

This post was originally published on April 30, 2021. It has been updated with new photos and additional helpful information.

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Recipe Rating




Traci

Thursday 14th of March 2024

I used frozen squash from this past summer’s garden to make this on a snowy day and it was delicious. I did skip the blending as my squash was cubed and already soft from being frozen and thawed and we liked the texture with the onions. Wonderful recipe I will make again.

Tanya

Monday 18th of March 2024

Thanks Traci! I love that you skipped the blending too. It's like a rich vegetable soup. So yummy!

Denise

Wednesday 2nd of August 2023

I made this soup and it was just lovely. Thank you so much for this taste of summer.

Tanya

Thursday 3rd of August 2023

Thanks so much Denise! So happy you liked the recipe :)

Sarah

Sunday 23rd of July 2023

This was delicious! I will definitely be making again.

Tanya

Monday 24th of July 2023

Thanks, Sarah! So happy you liked the recipe :)

Marianne

Thursday 13th of July 2023

Isn't this soup from an Edna Lewis cookbook?

Marianne

Thursday 13th of July 2023

@Tanya,

Yes, you are correct. It does look similar, but I like your addition of garlic in the soup. Edna Lewis was an amazing cook and cooking pioneer. You will enjoy reading her cookbooks.

Tanya

Thursday 13th of July 2023

Hi Marianne, I actually don't own any of her cookbooks yet so I had to google around to figure out what you were referring to. No, they're not the same recipe, but they are similar. This soup is pretty simple, so it makes sense that they would be similar. Either way, I'm about to purchase a few of her cookbooks; her food looks amazing!

Ena

Thursday 27th of October 2022

The flavour is delicate and creamy, simply delicious. I added some white pepper.

Tanya

Tuesday 1st of November 2022

Thank you Ena! So happy you like the recipe :)